Preheat oven to 180 degrees C. Oil and season the pumpkin. Place in the oven until golden brown, about 30 minutes. Roughly dice the spinach then steam for 5 minutes. Cool the spinach then squeeze out all the excess water - get it really dry.
Grease a flat sided quiche dish well then lay in the sheets of flat bread using a little water to seal the bread. Mix together the eggs, salt, pepper, nutmeg, cream and milk.
Put the pumpkin, spinach, spring onions and ricotta cheese randomly into the quiche dish. Pour egg mixture over gently. Bake for 30-40 minutes until firm and golden brown. Allow to rest for 5 minutes before cutting.